Twice-Baked Sweet Potatoes with Ricotta Cheese

Name: Twice-Baked Sweet Potatoes with Ricotta Cheese
Total time: 130
Yield: 6
Ingredients: 3 medium sweet potatoes; 1 teaspoon olive oil; 2 shallots, finely chopped; 0.5 cup fat-free ricotta cheese; 1 tablespoon brown sugar; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground ginger; 0.25 cup grated Parmesan cheese; 2.5 tablespoons chopped fresh sage

Recipe by frank11 from allrecipes.com

Dinner,Side Dish 2 Hr. 10 Mins.

Ingredients

6 servings

•

3 medium sweet potatoes
•

1 teaspoon olive oil
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2 shallots, finely chopped
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0.5 cup fat-free ricotta cheese
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1 tablespoon brown sugar

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0.25 teaspoon salt
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0.25 teaspoon ground black pepper
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0.25 teaspoon ground ginger
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0.25 cup grated Parmesan cheese
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2.5 tablespoons chopped fresh sage

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.
Bake potatoes in the preheated oven until soft, about 1 hour. Remove from the oven and cool until potatoes can be handled, about 20 minutes.
While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and beginning to brown, about 10 minutes. Remove from the heat.
Scoop sweet potato flesh out of each half, leaving a thin amount of flesh with the skins; set skins aside. Place flesh into a blender or food processor and blend until smooth. Add ricotta, brown sugar, salt, pepper, and ginger; blend until smooth.
Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.
Bake until heated through, about 30 minutes.